Sausage and Lentils with Fennel Reviews

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users rating4/4

Excellent recipe, though I would double the carrot and fennel (we love vegetables). Not complicated but very delicious. My only concern is the calories. If I read the nutrition information correctly, one serving contains 788 calories -- that seems high (I suppose the sausage). And what is a serving size? I am trying to incorporate into MyFitnessPal and apparently that information is necessary. Any help?

Yum! This was delicious! This is only the second time I have cooked with fennel and I was a little worried. The first time, I was less than impressed however this recipe might have changed my mind. I cooked the chorizo first and then cooked the veggie in the same pan. I would do this again. More of the delicious sausage flavors we soaked up in the veggies. I was worried about the flavors being a little dull but it was not the case with me. I am guessing that it had to do with the awesome sausage I used. I would use chorizo or a hot Italian again for sure. It was delicious with toasted french bread and a petite sirah. Yum! I can't wait for my leftovers and I am glad that the I have more lentils in my cupboard.

I had some lamb sausage to cook with french lentils and kind of combined three different recipes, using this as the base. I boiled some bacon, onion and cloves in 4 c of water, strained it and used the liquid, along with bay leaves, for cooking the lentils. I cooked the sausage with red wine and water. Once the lentils were added to the vegetables, I added a bit of Dijon mustard and some fresh thyme along with the other herbs. I left out the red wine vinegar since there was some bite from the mustard. My family thought this dish rocked. The fennel is a great addition. Perfect for our four days of winter here in FL!

This is a great recipe. I never thought of adding fennel to lentils. I love them both. I used hot sausage and the tang of the vinegar and hot sausage worked really well. I sliced up the sausage and gave them a quick browning after cooking them through.

Commenting again--second time I've made it and I'm putting the forks up to four.
Variation: tossed the quartered fennel bulbs, whole carrots, and quartered onion in salt, pepper, and oil and roasted them in the oven at 400 degrees for fifteen minutes or so. Pulled them out, let them cool, chopped them up, then rolled the lentils in the roasting pan to get up all that fennel-oil goodness.
Still left out the sausages. And the fennel seeds. But so yummy! Not bland, just simple and doesn't need any embellishment.

Really yummy! Left out sausage and fennel seeds, but this was still a really satisfying, complex little salad. It's not going to blow the roof of your mouth off, but once I started I couldn't stop eating it. Delicious.

Absolutely delicious. Also used the Trader Joe's lentils to save time and used chicken sausage with rosemary and fennel. Used balsamic vinegar because I didn't have red wine, but you can even use lemon juice. The fennel and fennel seed makes the dish!!!